Baked Frittata with Red Peppers and Pesto Recipe

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Beverly Ruiz Modified: March 25, 2022
Baked Frittata with Red Peppers and Pesto Recipe

How To Make Baked Frittata with Red Peppers and Pesto

Start your morning right with a steaming plate of baked frittata! It’s loaded with roasted red peppers, arugula and savory pesto.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 1tbspDeLallo extra virgin olive oil
  • 1cupwhite onion,diced, peeled
  • 3garlic cloves,minced
  • 8eggs,whisked
  • 12ozDeLallo roasted red peppers,1 jar, drained and diced
  • baby arugula,2 handfuls, roughly chopped
  • 1cupmozzarella cheese,part-skim, shredded
  • ¼cupDeLallo basil pesto
  • ½tspsalt
  • ¼tspblack pepper


  1. Preheat the oven to 350 degrees F.

  2. Spray a 9-inch pie pan with cooking spray.

  3. Heat the oil in a large sauté pan over medium-high heat.

  4. Add the onion, then sauté for 5 minutes, stirring occasionally, until soft and translucent.

  5. Stir in the garlic, then sauté for an additional 1 to 2 minutes until fragrant. Remove from heat.

  6. In a separate large bowl, stir together the eggs, roasted red peppers, arugula, cheese, pesto, salt and pepper until combined.

  7. Add in the onion mixture, then stir until combined.

  8. Pour the filling into the prepared pie pan.

  9. Bake for 40 to 45 minutes, or until a toothpick inserted comes out clean.

  10. Remove from the oven, then allow the frittata to rest for at least 5 minutes.

  11. Slice, serve warm, and enjoy!


  • Calories: 204.26kcal
  • Fat: 14.73g
  • Saturated Fat: 6.23g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.53g
  • Polyunsaturated Fat: 1.16g
  • Carbohydrates: 6.16g
  • Fiber: 0.92g
  • Sugar: 2.86g
  • Protein: 12.03g
  • Cholesterol: 168.48mg
  • Sodium: 336.53mg
  • Calcium: 209.72mg
  • Potassium: 168.20mg
  • Iron: 1.16mg
  • Vitamin A: 173.63µg
  • Vitamin C: 66.26mg
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